The thermometer read below 90 degrees so we felt inspired to make soup--you have to try this! 


1 pound peeled and de-veined jumbo shrimp

1/4 cup unsalted butter

2 tablespoons flour

1 small yellow onion, chopped 

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

4 garlic cloves, grated 

3 ears corn, kernels cut off 

1 cup cherry tomatoes 

1 cup white wine 

2 cups chicken stock 

1 cup chopped spinach leaves

Green onions, for garnish


Season shrimp with salt and pepper. In a medium-sized sauté pan over medium heat, cook shrimp until pink on both sides, approximately 5 to 7 minutes. Transfer to chopping board and cut into bite-size pieces. Set aside until needed.

In a large stockpot or Dutch oven, melt butter over medium-low heat. Add flour and stir until combined. Add onion, salt, black pepper, and cayenne pepper and cook until onions are softening, about 5 minutes. Add garlic, corn, and tomatoes and cook until tomatoes are starting to burst and garlic is fragrant, about 5 minutes. Add wine to deglaze the pan and cook, scraping the bottom of the pan, until wine has evaporated, about 5 minutes. Add shrimp and chicken stock and bring to a boil. Reduce heat, add spinach, and simmer until thickened, approximately 20 minutes. 

Garnish with green onions to serve.